 | I made quite a few changes from the original recipe so that I could roast potatoes and broccoli along with the chicken thighs. Miss F had fun squeezing the citrus and she was a big fan of the chicken, as long as hers didn't have any scallions on it. I roasted the fingerling potatoes in the same pan as the chicken, which provided a nice brightness to them. It would also work well with carrots in the same pan. This chicken would also be great on the grill, as long as it is still grilling weather where you are. |
1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs
Set aside ¼ cup sliced scallions. Pulse the garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor until well combined. Set aside ¼ cup of the marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. Preheat the oven to 400 degrees. Spray a 9x13 baking dish with cooking spray and place the chicken in a single layer in the dish. Bake for 35 to 40 minutes. Serve the chicken with the reserved scallions and marinade.
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